Crock Pot Spinach and Artichoke Dip

Submitted by Paramela

"Simple, convenient, yummy...what more can you ask for?"

 

• Ready In: 2hrs 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 2 (453.59 g) package cream cheese, softened
• 177.44 ml half-and-half
• 14.79 ml onion, finely chopped
• 1 garlic clove, minced
• 283.49 g bag frozen chopped spinach, thawed and drained
• 368.54 g can quartered artichoke hearts, rinsed drained and chopped
• 118.29 ml parmesan cheese, shredded
• 157.80 ml monterey jack cheese, shredded

directions

1. Combine cream cheese and half and half in a bowl until well blended.
2. Add all ingredients except monterey jack and stir well.
3. Pour mixture into crock pot, cook on high for 1 1/2 to 2 hours or until warmed through.
4. Sprinkle with monterey jack and enjoy!

Reviews

[MindyP679]

I've made this dip multiple times to rave reviews. I use green onion instead of plain because I like the delicate flavor and it's easier to chop. :) This is the first recipe I've tried that didn't leave a grease pool on top of the dish... Super thick and rich and OH so cheesy and creamy. Thank you so much!! It's my favorite for taking to potlucks.

 

[Suseme]

What can I say? It's WONDERFUL! I adjusted it for my tastes and availability, of course (I can't resist-apologies to the recipe writer)....Used milk instead of half and half-and added a couple tablespoons butter to flavor it up a little for the missing cream. Thank you, Mindy P--I used one bunch green onions instead of regular onion-love green onions. I used a mixer for all the ingredients EXCEPT the artichoke-I want it in good size chunks. Increase the garlic and parmesan some, to taste. I used the 4 cheese Mexican mix (has jack cheese, cheddar and two others, no spices) instead of Jack Cheese because I couldn't find Jack Cheese shredded. Added a small can of water chestnuts, chopped. I prepared it the day before, and refrigerated it until the next morning. Placed in the crockpot a couple hours before serving-fits in a small (2 quart) crockpot very well. Got raves on it. Will be my go-to from now on.

 

[lisagroethe]

I have been using this recipe for over a year and I finally decided to register with food.com just so I can review it. This recipe gets me so many compliments and I have been asked for the recipe numerous times! If we get invited anywhere I am always asked to bring this dish and I have been told that it is restaurant quality and I should sell it! It's soo good. That being said I know people hate when you review something and say these are all the ways I changed the recipe but that is how I tweak my recipes to make them extra good so I am going to share that I add a can of Rotel chunky diced tomatoes and chiles for a little spice (sometimes even two cans) and it adds sooo much to the flavor, I also add a spoonful or so of sour cream and a squirt of mayo and slightly less spinach as well as a little more garlic and parmesan. It really brings out the flavor and it is such a hit wherever I go! So glad I found this recipe. It is my go to for artichoke dip base.

 

[Ck2plz]

I tripled this recipe for a BBQ. I would probably decreased the spinach a little bit. I am not going to say an amount b/c it is personal preference. I think the onions are a must. I thought it needed more zing so I added a few chopped jalapenoes. Just enough to bring out the flavor more.

 

[Jessica M P.]

What should I serve with this? I'm going to try it for the first time tomorrow.